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Chicken Parmesan

Gluten free • 1.5 hrs to make • Serves 4

Meat

8 3-ounce chicken cutlets

Produce

4 Basil, fresh leaves
2 Bay leaves, dried
1 Carrot
1 stalk Celery
2 cloves Garlic
1 tsp Italian parsley, fresh leaves
1 Onion, small
1 tsp Rosemary, fresh leaves
1 tsp Thyme, fresh leaves
2 32-ounce cans Tomatoes

Condiments

1 1/2 cups Simple tomato sauce

Baking & Spices

1 Salt and freshly ground black pepper
1 Sea salt and freshly ground black pepper

Oils & Vinegars

3 tbsp Olive oil
1/2 cup Olive oil, extra-virgin

Dairy

6 tbsp Butter, unsalted
1/2 cup Mozzarella
16 tsp Parmesan, grated

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